Published: June 28, 2025
Last updated: June 29, 2025
Baked Goat Cheese Pasta with Cherry Tomatoes and Harissa
Baked Goat Cheese pasta is a shout out to the goat cheese lover. This recipe is super versatile and easy to whip up. It is a go to meal in the summer when I have lots of tomatoes to use up. I also love this recipe because if I have other summer veggies peppers, zucchini, eggplant, and green beans I will add them to the mix! The original recipe blew up on social media originally called viral baked feta pasta, but like I said, it is such a flexible recipe you can switch up the cheese, veggies, and pasta based on what you have in your fridge and pantry!
Why You Will Love This Recipe
This easy recipe is perfect for a quick and easy weeknight dinner. It’s a colorful baked pasta dish with a creamy goat cheese sauce that comes together without much fuss. Harissa is the secret ingredient that adds a gentle kick and depth of flavor.
Fresh basil and parsley brighten each bite, and a spritz of lemon adds the perfect zesty finish. It’s one of those creamy, comforting meals the whole family will love.
This recipe is easy to make and loaded with veggies making it a nutritious choice for the family.
Tools You’ll Need
Before you get started, gather these kitchen tools:
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Large pot (for cooking the pasta)
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Colander (to drain the pasta)
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Large baking dish or casserole dish (around 9×13 inches works well)
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Chef’s knife and cutting board
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Measuring spoons
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Wooden spoon or silicone spatula
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Oven mitts
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Serving utensils
Time To Make Recipe
This recipe comes together in about an hour! Here’s a quick breakdown of the time needed for this recipe:
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Prep time: 15–20 minutes (chopping, measuring, cooking pasta)
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Bake time: 30-35 minutes
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Final mixing: 5 minutes
Total time: about 55–65 minutes from start to finish.
The Ingredients for This Pasta with Goat Cheese Bake
Baking these ingredients together creates a creamy, flavorful sauce, perfect for a hassle-free weeknight dinner or an elevated pasta dish for any occasion.
Here’s what you’ll need:
Before Baking
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Goat Cheese Log – I used an herbed goat cheese log I already had in the fridge. Plain works just as well!
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Tomatoes – In my opinion, tomatoes are the star of the show. Use cherry, grape tomatoes, or whatever you have on hand.
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Onions – I used shallots in this version for a mild, slightly sweet flavor.
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Garlic – A few cloves, smashed or minced.
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Sweet Peppers – For color and what I had in my fridge.
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Jalapeños – Optional, but they add a nice kick.
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Extra Virgin Olive Oil
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Thyme – Fresh if you have it, dried works too.
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Red Pepper Flakes – Add to taste for a little heat.
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Kosher Salt & Black Pepper
After Baking
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Pasta – I recommend using a protein-rich pasta like Barilla+ or Brami. They’re made with plant-based flours for extra fiber and protein, which keeps the meal vegetarian without sacrificing nutrition. Tip: For a gluten-free option, try chickpea pasta or your favorite GF variety.
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Pasta Water – Reserve a cup of the pasta water. You can splash in the amount needed to help bring the sauce together. This helps to make a creamy pasta dish.
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Harissa – Stirred in post-bake for smoky depth and a subtle kick.
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Fresh Basil – Finish the dish with chopped basil for a burst of freshness.
Other Veggies Additions
I like to think seasonally when I make this recipe. Below are some seasonal veggies for your bake!
Spring:
- Mushrooms
- radishes
- Fresh Spinach
- Spring onions
- garlic scapes
- Asparagus
- parsley
- chives
Summer
- Artichokes
- sun-dried tomatoes
- Green Beans
- bell pepers
- eggplant
- garlic
- Zucchini
- Broccoli
- basil
- oregano
Fall
- carrots
- brussels sprouts
- broccoli
- parsnips
- turnips
- leeks
- sage
- cilantro
Winter
- canned tomatoes
- kale
- winter squash
- cabbage
- parsnips
- celeriac
- rosemary
- thyme
How to Make Baked Goat Cheese Pasta
- Preheat your oven to 400°F.
- Cook the pasta according to the package instructions until al dente. Drain and set aside.
- In a baking pan, add the chopped shallot, minced garlic, tomatoes, peppers, goat cheese, olive oil, dried thyme, and red pepper flakes.
- Bake the veggies and cheese for 35 to 40 minutes.
- Once the cheese and veggies finish in the oven, add the cooked pasta, pasta water, and Harissa.
- Top with fresh herbs and enjoy.
Some of My Favorite Variations
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Use a block of feta cheese: instead of goat cheese for a salty, tangy twist—just be sure it melts into the sauce.
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Change up the pasta shape: shells, penne, or rotini all work great and hold the creamy sauce well.
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Switch the tomato variety: by using grape, cherry, or heirloom tomatoes—whatever looks freshest.
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Add a little lemon zest for a brighter, citrusy punch.
Storage Suggestions For Meal Prep
Fully assembled and cooked: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently in the microwave or on the stovetop with a splash of water to loosen the creamy sauce.
Freezer option: Let the baked pasta cool completely, then freeze in a freezer-safe container for up to 2 months. Thaw overnight and reheat with a splash of liquid to refresh the sauce.
Some Info About Harissa
It wasn’t until I read a cookbook called Dining In, by Alison Roman, that I really started to appreciate Harissa and its versatility. Roman discusses how Harissa is a staple in her kitchen and after reviewing some of her recipes, I knew there were many kitchen adventures to be had.
What is Harissa?
Harissa is a hot chili pepper paste native to the Maghreb, the Northwest region of Africa. The main ingredients are red pepper spices, herbs, garlic, and oil. Harissa has a peppery and smokey flavor that can have a wide range of heat levels.
How to use Harissa?
You can use Harissa in a burger recipe, or on the burger as a condiment, mixed in a salad dressing, or mixed in with hummus and/or yogurt dip. Furthermore, Harissa can be featured in a pasta dish, as I do in this recipe!
Why I use Harissa in this dish
I adore the fiery kick that Harissa adds to this dish. Bursting with flavor from peppers and spices, Harissa infuses the Pasta with Goat Cheese Bake with a smoky and tangy bite.
Like This Recipe? You Will Love These Too!
Spicy Hummus with Harissa recipe
Easy Southwest Bowls with Marinated Chicken
Noodles with Spicy Tahini Stir Fry Sauce
Baked Goat Cheese Pasta with Cherry Tomatoes and Harissa
Equipment
- 1 Large Pot
- 1 colander
- Large Baking Dish
- Chef's Knife
- measuring spoons
- silicone spatula
Ingredients
Pre-bake
- 4 oz goat cheese -see recipe notes
- 2 cups chopped cherry tomatoes
- 1 bell pepper diced
- 1 jalapeno diced
- 1 shallot minced
- 2 cloves garlic
- ¼ cup olive oil
- 1 tsp dried thyme
- 1 tsp red pepper flakes
Post-bake
- 16 oz dried pasta like spaghetti or short pasta
- ⅓ cup fresh parsley & basil minced
- ¼ cup harissa
- 1 cup pasta water reserved form making your pasta
- ¼ tsp kosher salt
- ¼ tsp pepper
Instructions
Pre-Bake
- Preheat your oven to 400°F.
- Cook the pasta according to the package instructions until al dente. Drain and set aside.
- In a baking pan, add the chopped shallot, minced garlic, tomatoes, peppers, goat cheese, olive oil, dried thyme, red pepper flakes, salt, and pepper.
- Bake the veggies and cheese for 35 to 40 minutes.
Post-Bake
- Once the cheese and veggies finish in the oven, add the cooked pasta, pasta water, and Harissa.
- Top with fresh herbs and enjoy.
Notes
Nutrition
Hi, I’m Sarah Harper, a Registered Dietitian Nutritionist passionate about cooking, eating, and sharing all things food! At The Addy Bean, you’ll find a variety of flexitarian recipes designed to inspire and empower you to explore the delicious world of plant-based eating. My mission is to make plant-forward meals approachable, enjoyable, and part of your everyday life!
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